On open flames, if you have a gas stove or a grill: char peppers on all sides until softens. You can also roast them under the broiler until the skin blisters about 5-10 minutes rotating your peppers.
Place your peppers in a bowl, cover with a plastic wrap (this will help loosen the skin). Once cool enough to handle, peel the skin, cut in half, remove the seeds and give it a rough chop.
Add all your ingredients to a food processor or blender. Blend to combine or until mixture is creamy to the consistency you like. If your hummus is too thick you can thin it by adding the water from the can. Add salt and lemon juice to taste.